What a Thursday

You don't ever think you are going to wake up and hear about celebrity deaths quite the way I did today...and many others did. I was driving down the 401 and kept hearing that Michael Jackson might be dead, then it was confirmed he was. But Ed McMahon and Farah Fawcett had just died, another so soon. "Well they say it happens it threes" said the voice on the radio, like he heard my question. I like to think that we still have the memories Star Search, Charlie's Angels and of course my favourite album as a kid Thriller. I still have the glittered glove in the album cover. My kids might want to know about him someday that's for sure.

Today was also my oldest son's last day of Grade 1. Wow, I can't believe the year has gone by and he is older, wiser and taller. But am I? I guess so, in many ways. I think I understand myself more, my kids a bit more and the food I want to cook a bit more. I've been working on recipes for the fall. So celebrating Thanksgiving and Halloween-you should see the cute cupcakes! But its all about making things easy and user friendly and versatile. That's how I now try to live my life so why not cook that way too. I need to remember to just take more pictures while doing it all. And have a true "memoir" of what I make and why I make it. It means so much and it's things I remember as a child or now as an adult that make those impressions.

Its these things that I can pass on to my kids and hopefully they will pass on those memories to their families too. That is what the celebrities do just in different ways-captured on television, big screen, CDs, DVDs or the internet. I like mine wrapped up in a book or here on my blog or website or who knows what else. I'm open to find out!

In the meantime I want to share a quick weeknight meal that is great for summer time. Its great for dinner or lunch and nice enough to make for friends too.

Barbecue Chicken Salad

You can barbecue the chicken ahead and use it cold in the salad. Or use it hot off the grill. Try serving this salad in half a whole pita for a totable lunch.

2 tbsp soy sauce
2 tbsp chopped fresh coriander
2 tbsp canola oil
1 tbsp minced fresh ginger
2 cloves garlic, minced
¼ tsp Asian chili paste or red pepper flakes
4 boneless skinless chicken breasts
2 each red and yellow peppers
6 cups mesclun greens
3 tbsp rice vinegar
¼ tsp salt

In large bowl, whisk together the soy sauce, 1 tbsp of the canola oil, coriander, ginger, garlic and chili paste. Add chicken breasts and toss to coat well. Cover and refrigerate for at least 30 minutes or up to 1 day.

Meanwhile, cut peppers into quarters. Place on greased grill over medium-high heat. Grill for about 20 minutes turning once or until starting to blacken. Remove to plate. Place chicken breasts on medium-high greased grill and grill for about 12 minutes, turning once or until no longer pink inside. Remove to plate.

Chop grilled peppers and chicken into bite size pieces. In large bowl, toss chicken and peppers with mesclun greens, remaining oil, vinegar and salt.

Makes 4 servings.

Storage: This salad lasts up to 2 days in the refrigerator.

Roasting Option: You can roast the peppers and chicken. Place vegetables on parchment paper lined baking sheet and roast in 425F oven for about 15 minutes. Add chicken breasts and roast for another 12 minutes or until chicken is no longer pink inside and peppers are blackened.


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